Instant Pot Steamed Brussels Sprouts With Honey Garlic Glaze Recipes

INSTANT POT® ROASTED BRUSSELS SPROUTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

BRUSSELS SPROUTS WITH HONEY-GARLIC GLAZE

Steps:

• Prepare Brussels sprouts, trim ends and peel outer leaves and discard.
• Cut an X about 3/8 inches deep in the stem end of each sprout.
• In a saucepan, add Brussels sprouts, cover with boiling water, bring to boil and cook until just tender crisp, about 5 minutes.
• Drain and let cool slightly.
• Cut sprouts in half through the stems and drain well on paper towelling.
• In a large frying pan over medium heat, cook bacon and onion for about 3 minutes or until onions are softened.
• Add garlic and cook for 1 minute.
• Stir in honey, vinegar and mustard and cook, stirring, until syrupy, about 2 minutes.
• Stir in Brussels sprouts and mix to coat well; cook for 1 to 2 minutes or until heated through.
• Serve hot.

HONEY DIJON BRUSSELS SPROUTS

Steps:

• Place Brussels sprouts into a saucepan filled with lightly salted water.
• Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
• Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
• Toss Brussels sprouts in mustard mixture to coat.